Sautéed Broccoli Rabe
Many people consider broccoli rabe a delicacy, savoring its slightly bitter flavor. Here’s the simplest, most traditional way to prepare it — a quick sauté in olive oil and garlic. And that characteristic touch of sweet raisins to balance the slight bitterness is optional, but do give it a try! You can prepare chard, kale, or escarole this way as well.
Serves: 6 or more as a side dish
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1 good-sized bunch (about 1 pound) broccoli rabe,
trimmed and cut into large bite-sized pieces
- 1/4 cup raisins, optional
- Salt and freshly ground pepper to taste
Heat the oil in an large skillet. Add the garlic and sauté over low heat for 1 minute, or until golden.
Add the wine, then stir in the broccoli rabe. Turn the heat up to medium, cover, and cook until bright green.
Uncover and continue to sauté, stirring frequently, until tender-crisp to your liking. Stir in the optional raisins, season with salt and pepper, and serve.
- Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.